Curried Ox-Tongue
| 6 slices cooked ox-tongue | 1 cupful brown sauce |
| 3 tablespoonfuls Crisco | 1 dinner roll |
| 2 teaspoonfuls curry powder | 1 egg |
| 6 chopped mushrooms | 1 cupful boiled rice |
For tongue. Cut slices of tongue, fry in Crisco, season with 1/4 teaspoonful salt and curry powder, then add mushrooms, and brown sauce, simmer ten minutes. Cut large dinner roll into slices, and toast them lightly on both sides; dip them in egg well beaten then fry in hot Crisco and drain. Dish up slices of tongue alternately with fried slices of roll, pour sauce round base, and serve with boiled rice.
For brown sauce. Melt 3 tablespoonfuls Crisco, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock or water and few drops of kitchen boquet. Let all cook ten minutes, stirring constantly add seasoning of salt and pepper, and strain for use.
Sufficient for 6 slices.